What’s in Season: Potatoes

History:
Similar to tomatoes, when potatoes were first brought to Europe people believed them to be poisonous because they were part of the misunderstood nightshade family. Of course, today we know that potatoes are not only delicious; they are also healthy and contain high levels of vitamin C, vitamin B6, magnesium, and fiber.

Selecting:
When selecting potatoes, make sure they are firm, relatively smooth, and don’t have too many soft or dark spots. It’s also a good idea to avoid any potatoes that have started to sprout or look a little green. Although many grocery stores offer potatoes in bulk, it’s a good idea to buy them individually so you can inspect each one.

Storing:
Potatoes should be stored in a cool, dark, dry, and well-ventilated place (approximately 45 °F- 50 °F). They should not be stored in the refrigerator because their high starch content will begin to turn to sugar. Do not expose potatoes to direct sunlight, as it will turn them green and make them bitter. Finally, be sure to check your potatoes regularly, removing any that have spoiled or sprouted because they will affect the rest of the bunch. When potatoes have been stored correctly, you can expect them to last up to two months!

Reds: Potatoes with low starch content, like red-skinned potatoes, hold their shape after cooking and are great for making potato salads and scalloped potatoes. New Potatoes are immature potatoes harvested during the spring and summer. As in New Red Potatoes, they are not a separate variety, but just a younger version.

Fingerlings: Fingerling potatoes have a woodsy, complex flavor. They are often used in dishes that showcase their small size and quick cooking times. They are usually eaten whole, skin and all, as the skin is very thin and tender. Fingerlings are great roasted or broiled and are perfect for potato salads.

Purple Peruvians: Purple potatoes offer a bold flavor when added to a dish. Purples are excellent for making colorful potato salad and can be deep-fried to make beautiful lavender colored chips. For added flavor and texture, add purples to soups and stews.